Name: Apple Cider Cake with Caramel Frosting and Cream Cheese Icing Recipe
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 6 cups (1440 ml) apple cider; 2 1/4 cups (282 g) all-purpose flour, spooned and leveled; 1 tbsp cinnamon; 1 tsp nutmeg; 1/4 tsp allspice; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1 cup (200 g) granulated white sugar; 1/2 cup (110 g) light brown sugar, packed; 3 eggs, at room temperature; 1 tbsp vanilla extract; 1/2 cup (120 ml) buttermilk, at room temperature; 1/2 cup (122 g) sour cream, at room temperature; 1/2 cup (120 ml) apple cider reduction, at room temperature (half of the reduced cider); 1/3 cup (95 g) unsweetened apple butter, at room temperature; 1/2 cup (120 ml) apple cider reduction, at room temperature (remaining half of the reduced cider); 3/4 cup (165 g) light brown sugar, packed; 9 tbsp (126 g) unsalted butter; 1 cup (240 ml) heavy cream; 1 tsp vanilla extract; 1/8 tsp salt; 1 cup (224 g) unsalted butter, softened; 8 oz (226 g) cream cheese, cold; 2 cups (260 g) powdered sugar

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Introduction

Apple Cider Cake is a cozy, flavorful dessert perfect for fall and any time you crave a comforting treat. This moist cake is infused with spices and real apple cider, topped with creamy frosting and a luscious apple cider caramel sauce. It’s sure to impress at any gathering or family dinner.

The image shows square cake slices with three clear layers. The bottom layer is a moist, brown cake with a textured crumb. Above it is a smooth, thick caramel filling that slightly drips down the sides. The top layer is a creamy white frosting with caramel swirls and specks of spice, giving a marbled look. The cake pieces are closely placed on a white marbled surface, with a red apple and cinnamon sticks blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups (1440 ml) apple cider
2 1/4 cups (282 g) all-purpose flour, spooned and leveled

1 tbsp cinnamon
1 tsp nutmeg

1/4 tsp allspice
1 1/2 tsp baking powder

1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened

1 cup (200 g) granulated white sugar
1/2 cup (110 g) light brown sugar, packed
3 eggs, at room temperature

1 tbsp vanilla
1/2 cup (120 ml) buttermilk, at room temperature
1/2 cup (122 g) sour cream, at room temperature

1/2 cup (120 ml) apple cider reduction from above, at room temperature
1/3 cup (95 g) unsweetened apple butter, at room temperature
1/2 cup (120 ml) apple cider reduction from above, at room temperature (for caramel sauce)

3/4 cup (165 g) light brown sugar, packed
9 tbsp (126 g) unsalted butter
1 cup (240 ml) heavy cream

1 tsp vanilla
1/8 tsp salt
1 cup (224 g) unsalted butter, softened (for frosting)

8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar

Instructions

Step 1: For the Apple Cider Reduction, pour 6 cups of apple cider into a large saucepan. Bring to a simmer over medium-low heat and cook for 40-50 minutes until reduced to 1 cup. Check at 40 minutes and continue simmering if needed. Let it cool completely before use. Half will be used in the cake batter and half for the caramel sauce.

Step 2: Preheat your oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper.
Step 3: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, cream together the granulated sugar, light brown sugar, and 10 tbsp softened butter using an electric mixer on high speed for 2 minutes until fluffy.

Step 5: Add the eggs and vanilla to the creamed mixture. Beat on medium speed until pale and smooth, about 1 minute.
Step 6: Mix in the buttermilk, sour cream, 1/2 cup apple cider reduction, and apple butter on medium speed until combined. The batter may look curdled at this stage; this is normal.
Step 7: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined and smooth. Scrape the bowl sides as needed.

Step 8: Pour batter into the prepared pan and bake for 48-52 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let the cake cool completely in the pan on a wire rack.
Step 10: While baking the cake, prepare the caramel sauce. In a medium saucepan, combine the remaining apple cider reduction, 9 tbsp butter, and 3/4 cup brown sugar. Simmer over medium heat for 5 minutes, stirring occasionally.

Step 11: Reduce heat to medium-low, add the heavy cream, and simmer for 3-4 minutes more.
Step 12: Remove from heat and stir in vanilla and salt. Transfer the caramel to a bowl and let cool to room temperature.
Step 13: To make the cream cheese frosting, beat 1 cup softened butter on high speed until pale and fluffy. Add cold cream cheese and beat on medium speed until smooth and fluffy.

Step 14: Gradually sift in powdered sugar while mixing on low speed, then increase to high speed for one minute until frosting is light and fluffy.
Step 15: To assemble, carefully lift the cooled cake out of the pan using parchment paper. Transfer to a serving plate and poke holes in the top with a wooden stick or handle of a wooden spoon.
Step 16: Fill a piping bag with the cooled caramel sauce and cut a small tip. Pipe caramel sauce into the holes in the cake. If the caramel is too thick, warm slightly for easier piping.

Step 17: Spread a thick layer of cream cheese frosting over the top of the cake. Drizzle extra caramel on top and gently swirl it into the frosting with the back of a spoon.
Step 18: Cut the cake into 16 squares. Serve with additional caramel drizzled over each slice for extra indulgence.

Tips & Variations

Use fresh apple cider for the best flavor, or substitute with apple juice if needed, but reduce for less time to avoid burning.

Allow all dairy ingredients to come to room temperature to ensure a smooth batter and frosting.
For a spicier kick, add a pinch of ground cloves or ginger to the dry spices.
If you don’t have unsweetened apple butter, substitute with an equal amount of applesauce mixed with a little cinnamon.

For a gluten-free version, substitute the flour with a 1-to-1 gluten-free baking blend.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. The frosting and caramel keep well chilled. Before serving, you can let the cake sit at room temperature for 20-30 minutes for softer texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge and bring to room temperature before serving. Reheat individual slices gently if desired, but avoid heating the frosting directly.

How to Serve

A close-up of square pieces of cake arranged closely together, each piece showing two visible layers: a thick, moist light brown base layer with a rough texture, and a smooth cream-colored top layer swirled with caramel-colored streaks, slightly dripping over the edge. Behind the cake pieces, whole deep red apples are partially visible, and the scene is set on a white marbled surface with cinnamon sticks and star anise scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake and prepare the caramel sauce and frosting a day ahead. Assemble just before serving to keep it fresh and prevent sogginess.

What can I use instead of apple cider?

If you don’t have apple cider, use apple juice as a substitute. Reduce it similarly until thickened but watch closely as it can cook faster due to lower acidity.